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Chilean Sea Bass Veracruz |
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Chilean Sea Bass Veracruz - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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0.4 kg
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Chilean sea bass steaks skinned, boned, |
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and cut into 1" cubes |
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( or use halibut steaks) |
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60 ml
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lime juice divided |
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1/8 tsp
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freshly-ground black pepper |
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4 lrg
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tomatoes seeded and diced |
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1 lrg
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onion diced |
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3 lrg
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garlic cloves finely minced |
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2
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serrano peppers - (to 3) seeded, and |
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finely chopped |
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Nonstick olive oil cooking spray as needed |
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40 ml
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chopped fresh cilantro |
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3 cup
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hot cooked rice |
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| Method: |
Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
Serve over rice. Garnish, if desired.
This recipe yields 4 servings.
Caution: Serrano peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.
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| Rating: 4 |
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